Pesto Pasta with Chicken, Zucchini & Peppers

  • Cooking time20
  • Prep time20
  • Servings4
recipe image Pesto Pasta with Chicken, Zucchini & Peppers

Ingredients

  • 1 package (375 g.)
  • 1 clove
  • 0.25 cup
  • 1 cup
  • 0.5 cup loosely packed
  • 3 Tbsp.
  • 2 cups chopped
  • 1.5 cups sliced
  • 2 cups cut-up

  • Calories560
  • Total Fat13 g
  • Saturated Fat1.5 g
  • Trans Fat0 g
  • Polyunsaturated Fat3 g
  • Monounsaturated Fat4.7 g
  • Cholesterol50 mg
  • Sodium135 mg
  • Total Carbs78 g
  • Dietary Fiber11 g
  • Sugars7 g
  • Protein34 g
  • Calcium8 %
  • Iron25 %
  • Omega-30.6 g
  • Omega-62.1 g
  • Vitamin C110 %
  • Vitamin A35 %

Instructions

Cook pasta according to package directions, omitting salt; drain and keep warm. Process garlic in food processor or blender until finely chopped. Add sun-dried tomatoes, basil and parsley; process until blended. Add 2 Tbsp. (30 mL) Becel® Salt-Free margarine and process until blended. Melt remaining 1 Tbsp. (15 mL) Becel® Salt-Free margarine in large nonstick skillet over medium heat and cook zucchini, stirring frequently, 2 minutes. Add red peppers and cook, stirring frequently, until vegetables are tender, about 3 minutes. Toss hot pasta with basil pesto, vegetables and chicken.